Organic Light Brown Self Raising Flour

DIABETIC CHRISTMAS CAKE

Organic Light Brown Self Raising flour

This deep, round, richly moist fruit cake is made with Marriage’s Organic Light Brown Self Raising flour, spices and plenty of dried vine fruits but there’s no extra fat, sugar or eggs in the recipe. The flavour is a bit like a good Scottish Cloutie Dumpling (without the suet!) as the fruit is soaked in cold tea - use Earl Grey for a touch of sophistication or a malty breakfast blend for a stronger taste.


Makes one medium cake


• 450g mixed dried fruit
• Finely grated zest of 1 unwaxed lemon and 1 orange
• 300ml cold tea
• 250ml stoned dates, finely chopped
• 100ml water
• 250g Marriage’s Organic Light Brown Self Raising flour
• 2 tablespoons ground almonds
• 2 teaspoons ground mixed spice
• 1/4 teaspoon grated nutmeg
• 100g walnut pieces
• Split almonds to decorate
• 20cm/8inch round deep cake tin, greased and base-lined


Put the dried fruit into a large mixing bowl and stir in the zests from the lemon and orange. Pour over the cold tea, stir gently then cover and leave to soak for about 4 hours.

Towards the end of the soaking time, heat the oven to 180°C/ 375°F/Gas Mark 4. Put the dates into a small pan with the water. Bring to a boil then simmer gently, stirring constantly, until soft and very thick - 3 to 4 minutes. Remove from the heat and leave to cool for 10 minutes.

Stir the pulpy date mixture into the soaked fruit mixture. Combine the flour with the ground almonds, mixed spice and nutmeg and stir into the fruit mixture. When thoroughly combined stir in the walnut pieces. Spoon the thick, heavy mixture into the prepared tin and spread evenly. Decorate the top with the almonds then bake in the heated oven for 1 to 11/4 hours until a good golden brown, firm to the touch, and a cocktail stick inserted into the centre of the cake comes out clean. Stand the tin on a wire rack and leave to cool completely before turning out. Wrap in greaseproof paper and foil and keep for about 3 days before cutting.

The mixture can also be baked in a 900g/2lb loaf pan, greased and base-lined and served thickly sliced and buttered for those able to eat butter.